Author Notes
Recipe inspired by Cooks Illustrated.
A few notes from Larry:
- You can also add mushrooms to this dish. Add 1 cup, chopped, along with the shallots.
- Sausage is a nice addition as well. Add raw sausage with the shallots or cooked sausage at the very end.
- Don't omit the capers or anchovies! Otherwise, "you are just making spaghetti sauce." —sarah kieffer | the vanilla bean blog
Ingredients
-
1/2 pound
spaghetti
-
2 tablespoons
olive oil
-
2
shallots, minced
-
4 to 5
garlic cloves, minced or pressed
-
1 pinch
red pepper flakes
-
1/2 cup
Kalamata olives, chopped coarse
-
1 tablespoon
capers
-
4
anchovy fillets, minced
-
28 ounces
canned, diced tomatoes, drained (or 4 cups fresh)
-
1/8 cup
red wine
-
Parmesan cheese, grated
-
Fresh basil leaves, chopped
Directions
-
Cook the pasta until al dente in 4 quarts of salted, boiling water.
-
While the water is boiling, heat the olive oil in a large skillet. Sauté the shallots until translucent, then add the garlic, red pepper flakes, olives, capers, anchovies, tomatoes, and the wine. Cook for about ten minutes, until the tomatoes start to break down.
-
Divide the pasta between four plates, then divide the sauce evenly over the pasta. Serve with freshly grated Parmesan and chopped basil.
See what other Food52ers are saying.